WEEKDAYS 1e|12c|p

Butterscotch Pudding with Vanilla Salt

The Chew
Servings: 4
1 to 2 hr

Skip the boxed version and make your own!

  • Ingredients
  • step-by-step directions
Butterscotch Pudding with Vanilla Salt
  • 2 tablespoons unsalted butter
  • 1 1/2 cups brown sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 3/4 cup whole milk
  • 4 egg yolks
  • 2 vanilla beans (or 1 1/2 tablespoons vanilla extract)
  • Whipped Cream
  • Preheat oven to 325F.  Split and scrape the vanilla beans from pods and stir vanilla bean paste into egg yolks.  Set aside. 
  • Place the vanilla pods on a baking sheet and bake in oven for 20 - 25 minutes or until pod is dry.  Be careful not to burn the pods.  As pods cool, they will become brittle.  Break up the pods and place them in a blender with 1/2 cup kosher salt.  Pulse until vanilla bean is finely chopped and mixed with the salt.  Set aside vanilla salt.  For a courser salt, mix in flake salt. 
  • In a stainless steel pot, melt butter on medium heat and add brown sugar.  Stir until sugar is completely melted. 
  • Add cream and milk; heat until small bubbles appear around the edges of the pot.  Do not scald or bring to a boil. 
  • In a large bowl, temper hot cream into egg yolks.  Pour mix through fine mesh strainer into clean bowl.  Ladle mix into 4 ramekins.  Place ramekins in baking dish lined with a kitchen towel and pour hot water halfway up the sides of ramekins.  Make a foil tent over the baking dish. 
  • Bake for 35 - 45 minutes or until the center of the puddings are like jello.  Remove from oven and allow to cool in fridge.  Serve with whipped cream and sprinkle with vanilla salt.
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